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Understanding Meats and Game

Understanding Meats and Game. Composition of Meat . 3 Primary Components Water Protein Fat. Function of Water. Water composes approximately 75% of meats structure. Can be important due the possibility of shrinkage during cooking. Function of Protein.

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Understanding Meats and Game

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  1. Understanding Meats and Game

  2. Composition of Meat • 3 Primary Components • Water • Protein • Fat

  3. Function of Water • Water composes approximately 75% of meats structure. • Can be important due the possibility of shrinkage during cooking.

  4. Function of Protein • Approximately 20 % of the composition of meats is protein • Protein cooks through the process of coagulation • Coagulation of Proteins toughens their structure

  5. Function of Fat • Fat generally accounts for between 5- 30% of the structure of Meat • Intramuscular fat is refered to as Marbling • Is important for three reasons • Juiciness • Tenderness • Flavor

  6. Function of Carbohydrates • Adds flavor and ability to brown during cooking process

  7. Structure of Meats • Muscle Fibers • Connective Tissue • Collagen • Elastin

  8. Elastin – Must be mechanically broken down or removed ex. Pounding/ Cubing Grinding Slicing of meat very thin against the grain

  9. Collagen • Can be broken down by cooking • Also broken down by : • Acids • Enzymes • Tenderizers

  10. Quality Grading of Meat • Prime • Choice • Select • Standard • Commercial • Utility • Canner • Cutter

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